Simple orange-infused crabmeat floats atop a rich, creamy soup. You’ll need a blender to make the soup; if it seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Ingredients

• 3/4 cup fat-free buttermilk
• 1/2 cup chopped fresh tomatillos
• 1/2 cup fat-free, lower-sodium chicken broth
• 3/8 teaspoon salt
• 2 ripe peeled avocados, pitted
• 1 serrano pepper, seeded
• 1 small garlic clove
• 2 tablespoons minced red bell pepper
• 1 tablespoon chopped fresh chives
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated orange rind
• 8 ounces lump crabmeat, drained and shell pieces removed

Preparation

1. Place first 7 ingredients in a blender; process until smooth.
2. Combine bell pepper and remaining ingredients; toss gently to combine.
3. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.